Every housewife tries to stock up on as many different preparations as possible in the summer. Indeed, during the cold winter, there will be a noticeable shortage of various vegetables and fruits on the table. Therefore, from time immemorial, housewives have been preparing jams, pickles, and various salads. Sauerkraut remains popular among preparations, but over the long winter it can become noticeably boring and to diversify your menu we offer an alternative or even a separate excellent preparation of cabbage and beets in jars.

What you need to know when preparing beets and cabbage in jars for the winter

• Be sure to sterilize dishes, jars in particular.
• choose good beets and white cabbage, not frozen or stale.
• Salad preparation must be carried out during the harvest of cabbage and beets; vegetables will contain fewer pesticides and carcinogens.
• In winter, it is better not to store jars on the balcony, as they may freeze.
• Be sure to store in a dark place, cover if necessary
• Before rolling, put a couple of aspirin tablets in the jar so that the jars don’t “jump”

Of course, every family prepares beets and cabbage for the winter differently, in every family have their secrets, which housewives carefully store. Therefore, we will analyze several proven recipes for a delicious winter salad. And you yourself will choose what you like.

List of recipes

Recipe No. 1

We will need:

Cooking method

1. Prepare food. Wash and peel the vegetables.
2. Chop cabbage into large pieces
3. Slice carrots
4. Thinly slice the beets
5. Cut the garlic into large pieces
6. Place all the products in an enamel pan, alternating layers - cabbage, carrots, beets and garlic, etc.
7. Prepare the brine. In another saucepan, mix all the ingredients for the brine, except vinegar, and put on fire.
8. After boiling, remove from heat and pour vinegar 9%. Let the brine cool.
9. Pour the brine over our vegetables and press down on top with light pressure.
10. We leave our cabbage and beetroot salad for several days for fermentation.
11. Pour into sterilized jars and refrigerate.
12. A delicious salad for the winter is ready.

Recipe No. 2

We will need

• Fresh beets - 2 pcs.
• Fresh carrots - 2 pcs.
• White cabbage - 2 kg.
• Garlic - 4 cloves.
• Salt - 3 tbsp. l. (brine)
• Sugar - 155 g (brine)
• Vinegar 9% - 120 g.
• Sunflower oil - 1 cup
• Spices - optional.

Cooking method

1. Wash and peel all vegetables.
2. Chop the cabbage finely.
3. Grate the beets and carrots.
4. Cut the garlic into large pieces.
5. Prepare the brine. Pour water into an enamel pan, add sugar, salt, spices and sunflower oil. Remove from the fire.
6. As soon as the brine boils, remove from heat and pour in 9% vinegar. Let cool.
7. Place the salad in jars and fill with brine. Roll up the jars well and pre-sterilize them.
8. Let it brew for a few days and you can use it.
9. A delicious winter salad is ready.

Recipe No. 3

We will add to this winter salad canned tomatoes. An excellent interpretation of a favorite dish.

We will need

Cooking method

1. Prepare jars, sterilize and dry.
2. Prepare vegetables. Cut the beets into slices, cabbage into large pieces, press the garlic through a garlic press or finely chop.
3. Place peppercorns, beet slices, bay leaves, garlic and dill into a jar.
4. Alternately add cabbage and tomatoes.
5. Put the same thing on top that you put on the bottom. Slices, garlic, peppercorns, dill.
6. Scald the contents of the jar with boiling water, let it brew for 10 minutes.
7. Drain the water into a saucepan and pour 1.7 liters of water into it. Bring to a boil, add sugar and salt. Boil a little.
8. Remove from heat and pour 9% vinegar.
9. Pour the resulting brine into the jars. Let cool and cover with a lid.
10. After a few days, you can eat a delicious snack.

Recipe No. 4

Another unusual option for a winter snack made from beets and cabbage with added apple.

The sweet fruit adds its extraordinary aroma and unique taste. No one will remain indifferent, and besides, you can use it right away.

We'll need it.

• Fresh beets -2 pcs.
• White cabbage - 260 g
• Olive oil or sunflower oil - 2 tbsp. l
• fresh onion - 1 pc.
• apple - 1 pc.
• salt - to taste
• sugar - 0.5 tsp.
• water - 50 ml
• vinegar 9% - 2 tsp

Cooking method

1. First, prepare the marinade. Mix water, sugar and salt.
2. Place on the stove and let it boil. Remove from heat and add 9% vinegar.
3. Wash and peel the onion. Finely chop. Pour the marinade over the onions.
4. Let it sit for half an hour, pour the marinade into a jar, and dry the onion on a sieve.
5. Wash and peel the apple, beets and cabbage.
6. Finely chop the cabbage.
7. Grate the beets.
8. cut the apple into slices.
9. pour oil over everything and mix well.
10. transfer to a salad plate, garnish with pickled onions and pour over the marinade.
11. You can eat winter cabbage and beet salad.

Recipe No. 5

This option for preparing salad for the winter from beets, cabbage and onions It differs little in composition from the traditional recipe, but it is noticeable in taste.

We will need

Cooking method

1. Wash the beets, boil until tender and peel.
2. Grate the beets on a coarse grater.
3. Wash the white cabbage, remove the blackened leaves and finely chop.
4. Peel and wash the onion. Cut into small cubes.
5. Place all the vegetables in one pan and mix thoroughly with the addition of 9% vinegar. It is advisable to mix with your hands, then the salad will be evenly saturated with vinegar.
6. Cook the marinade, add salt and sugar to boiling water, simmer until the spices dissolve.
7. Let cool. Pour the chilled marinade over the vegetables.
8. Place a slight weight on top of the vegetables.
9. Let it brew for one day, pour into jars. Pre-sterilize the jars. Roll it up and put it away in the cold.
10. Another version of winter preparation from cabbage and beets is ready.

From the Latin word conservation translated as storage. The first scientific data on pickling and sourdough appeared in the 19th century. Scientists were able to establish that this process occurs thanks to microorganisms, fungi and bacteria.

We owe this discovery to Louis Pasteur. In honor of which, by the way, the process of pasteurilization was named.

At first, through trial and error, scientists tried to add salt, sugar or vinegar.

There are many options for winter snacks, but in our family these preparations are the most favorite. They always look great on the holiday table, and in winter there are many holidays. This bright and unusual appetizer is ideal for both meat and fish. You can also eat it as a separate dish, and if you add a little hot seasoning, you can get an excellent savory snack.

This type of sourdough is very versatile, so you can experiment with flavors if you wish, for example, add raisins or a little citrus. By the way, raisins with beets goes well together.

The benefits of beets and cabbage

Beets contain many different microelements, vitamins and minerals. It absorbed almost the entire periodic table. It contains folic, citric, malic and pantothenic acids. Vitamins such as B, BB and C. It contains a huge amount of fiber, which makes it important in the fight against constipation.

She also perfectly cleanses the liver, interferes with the absorption of fats. Regulates blood pressure. Acts as a diuretic. And most importantly, it helps improve blood composition. Beets are especially necessary during pregnancy due to their folic acid content. It is important to take it in the first trimester of pregnancy. It simply contains a record amount of iodine among vegetables. Therefore, it is necessary for thyroid diseases.

White cabbage is also rich in vitamins and minerals; it contains vitamins A, K, C, P, PP, B1, B2, B5. Minerals necessary for the body are calcium, iodine, magnesium, phosphorus, manganese, iron, etc.

Cabbage relieves inflammation. Since ancient times, people on swollen places put cabbage leaves, and cabbage leaves were placed on the chests of premature babies. To open the lungs. This is probably why the belief began that children are found in cabbage. It is also useful for diseases of the gastrointestinal tract and heart disease.

Preface

A lot has been said and written about how to salt cabbage and beets. From our ancestors came many recipes that housewives still use today. Let's look at the most popular methods of canning vegetables, which are popular not only in Russia, but also in other countries.

The “duet” of cabbage and beets is a storehouse of vitamins for the whole family

Salted cabbage is one of the few preparations that, in terms of its benefits, is almost in no way inferior to fresh vegetables. When pickling cabbage, a large amount of vitamin C is formed, turning the vegetable into a “vitamin bomb”, which will become especially useful in winter. Moreover, such a snack will be much easier to digest by the body, because under the influence of salt, the coarse fiber in cabbage quickly changes its properties. This dish is recommended for people who want to lose a few extra pounds. It not only contains a small amount of calories, but also improves metabolism in the body.

Cabbage with beets

Along with cabbage, beets are one of the healthiest vegetables. It undeservedly rarely comes to our tables, because it is used to prepare a small number of dishes. But in vain, because beets contain many useful substances.

This vegetable stimulates metabolic processes, improves blood circulation, helps with constipation, and normalizes fat metabolism. Due to the high content of magnesium, beets are used to prevent heart diseases; they have a mild diuretic effect. When paired, cabbage and beets are much healthier than when consumed separately. Beets give cabbage a delicate pinkish tint. This appetizer can quickly work up an appetite and decorate any holiday or everyday table.

In order to pickle cabbage with beets, you need to choose the right ingredients and make a tasty marinade. It is best to use late varieties of cabbage with dense heads of cabbage. Such vegetables best retain their taste, absorb the taste and aroma of the marinade and practically do not lose vitamins. To complete the gastronomic bouquet, dense ripe beets are added to the cabbage. It will give the pickles a sweetish aftertaste and color the dish a rich burgundy color.

Preparations for pickling cabbage and beets

One of the most popular recipes for cold appetizers - or, as this dish is also called, “mzhave”. For preparation you need to select:

• 2 kg of late varieties of white cabbage;
• 350 g beets;
• 1 chili pepper;
• 1 bunch of stalked celery;
• 2 tablespoons salt;
• 1 tablespoon vinegar;
• 2 liters of water.

First, take the cabbage, peel and cut into medium pieces. At the same time, try not to let parts of the vegetable fall apart. Then we peel the beets and cut them into large pieces. Cut the garlic and celery into equal medium pieces, and chop the chili pepper into small half rings.

After this, mix the ingredients and place them in pre-washed containers. Next, start preparing the marinade. To do this, you need to salt the water, bring to a boil and pour in a spoonful of vinegar. After this, pour the hot marinade over the vegetables. This must be done in a room with hot air so that the containers do not burst due to temperature changes. Once the vegetables have cooled, seal the jars with nylon lids and place in the refrigerator. This recipe allows you to enjoy canned food already 2 days after preparation.

Sometimes pickling cabbage and beets should be done several hours before guests visit you. In this case, you can prepare an excellent cold appetizer, spending a minimum of time and effort on it. To quickly pickle cabbage, you need to prepare the following ingredients:

• 3 kg of white cabbage;
• 500 g peeled beets;
• 1 small chili pepper;
• 2 liters of water;
• 3 tablespoons salt;
• 3 peas of allspice.

Beetroot and cabbage in jars

First of all, you need to chop the cabbage. The vegetable should be chopped into fragments with sides 3–5 cm long. After this, cut the beets into thin slices. The chili pepper will need to be chopped into small rings. Place all ingredients in jars.

Next, you need to bring the water to a boil and dissolve the salt in it. Pour the salted boiling water into jars with vegetables. Twist the containers and place them under a blanket until they cool completely. The snack can be consumed within 5 hours after preparation. The dish will be completely cooked thanks to the use of less water. In addition, more salt plays an important role in quick cooking. Beets that you cut very thin will quickly turn the appetizer bright red.

Every housewife tries to stock up on tasty and healthy preserves for the winter. There are a lot of recipes for this: cabbage, beets and other dishes can decorate any table and give an unforgettable gastronomic experience. One of these snacks is salted cabbage and beets. Both of these vegetables contain many beneficial substances that strengthen the immune system.

Delicious pickles for the winter

Before pickling cabbage, prepare the necessary ingredients. You will need:

• 2.5 kg of late varieties of white cabbage;
• 600 g beets;
• 5 large cloves of garlic;
• a small pod of chili pepper;
• 2.5 tablespoons of salt;
• 5 peas of allspice;
• 1 tablespoon of 9 percent vinegar.

Take the cabbage and peel it from the withered leaves. Cut the beets into strips approximately 4 cm long and 3 cm wide. Beets cut in this way will better impart their taste and color to the cabbage. The garlic needs to be cut in half and the chili chopped. After this, pour all the ingredients into a large container. Next, prepare the marinade. To do this, put a pan of water on the fire and add salt to it. As soon as the water boils, you need to add a spoonful of vinegar to it. Boil the contents for a couple more minutes, then pour the finished marinade into a container with vegetables.

Immediately after this, cover the vegetables with a plate or lid, the diameter of which will be smaller than the diameter of the pan, and press down on top with some heavy object. We wait until the ingredients have cooled completely. The plate loaded on top will compress the cabbage, allowing the vegetable to better absorb the colors and flavors of the remaining ingredients. In addition, the better the cabbage absorbs this, the longer it will last. As soon as the vegetables have cooled, remove the plate, transfer the vegetables into jars and pour in the newly prepared and cooled marinade. Then all you have to do is roll up the lids tightly and transfer the jars to the cellar.

Not many home cooking lovers know that there is also an Armenian recipe for making preserved cabbage and beets. It is a little different from other methods of pickling vegetables. It uses several additional ingredients, the most surprising of which is cinnamon.

Cabbage, beets and chili peppers

In Armenian it requires the use of the following ingredients:

• 4 kg of late varieties of white cabbage;
• 450 g peeled beets;
• 1 medium chili pepper;
• 400 g peeled carrots;
• 100 g horseradish root;
• 12 medium cloves of garlic;
• 1 bay leaf;
• 3 black peppercorns;
• 1 dill umbrella;
• 1 tablespoon salt;
• 1 teaspoon cinnamon:
• 1 liter of water.

Take the cabbage and cut it into 6-7 pieces. Cut the carrots into medium cubes, and the beets into thin equal slices. After this, chop the chili pepper and grate the horseradish root. Pour all the chopped vegetables into an enamel container, evenly distributing horseradish, garlic and pepper among the vegetables. Next, start preparing the marinade. Put water on the fire, pour salt into it and throw in dill, bay leaf and pepper. Add a teaspoon of cinnamon there. Bring the contents of the pan to a boil and cool. Next, you need to pour the cold marinade over the vegetables, using a fine sieve to strain.

Then press the vegetables with a heavy object and leave for 5 days. At the same time, do not forget to release gases from fermentation several times a day, slightly lifting the lid to do this. After 5 days, the vegetables must be placed in jars and closed with lids. After this, we take the preserves to the cellar or put them in the refrigerator.

Often, busy housewives do not have time to cut ingredients for canning into thin, uniform pieces. In this case, you can use a recipe for which you can chop the vegetables larger. This appetizer will be no worse than the previous dishes. To prepare it you will need:

• 1.5 kg of white cabbage;
• 250 g beets;
• 2 tablespoons salt;
• 3 tablespoons sugar;
• 100 ml 9 percent vinegar;
• 3 cloves of garlic;
• 1 liter of water.

Cabbage cut into pieces

First you need to peel the cabbage and cut it into large squares of 5-6 cm on each side. Cut the beets into large pieces. Next, mix the cabbage, beets and garlic and place them tightly in the jar. Pour 30 ml of vegetable oil and vinegar over the vegetables. After this, prepare the brine. To do this, put the water on the fire, bring to a boil and add salt. Next, cool the brine and pour it into jars with vegetables. The finished preserve must remain in the cellar for at least 3 days. After this, tightly seal the jars with a lid and put them in the refrigerator.

Among “old-school” housewives there is an opinion that vinegar is a rather harmful product. Of course, this is not actually the case, but sometimes it can be very difficult to convince people. For such cases, there is a recipe that does not require the use of table vinegar.

Pickled cabbage with beets

Preparing canned food in this way requires the following ingredients:

• 2 kg of white cabbage;
• 600 g beets;
• 10 cloves of garlic;
• a bunch of celery cuttings;
• 2 chili peppers;
• 3 tablespoons salt;
• 1.5 liters of water;
• 3 peas of allspice.

First of all, peel the cabbage, rinse and cut into large pieces. The beets need to be cut into slices 3 mm thick. Then peel the garlic and cut it into 2-3 parts. Chop the chili pepper and pour all the ingredients into the pan, mixing them evenly.

To make the brine, pour water into a container, add allspice and salt. Bring the contents to a boil and set aside until completely cool. Then pour the brine into the pan with the vegetables. Next, close the container with a lid and take it to a room at room temperature. There the products must be marinated for at least 4 days. At the end, all that remains is to put them in jars and close with nylon lids. Store containers in the refrigerator or cellar.

Spicy, pungently smelling, fresh and pleasantly crispy pickled slices of cabbage with beets will become an indispensable treat on the table, and this pickle can not only diversify, but also decorate the daily menu. Every housewife can use the recipe for pickled cabbage with beets, proven over the years and experience: the components of the dish are very simple and will not require much time from you.

Taste Info Vegetable snacks

Ingredients

• White cabbage (firm, fresh and without foulbrood). Let's take forks weighing 1.5-2 kg.
• Table beets (medium size, rich color, without diaper rash) - 1 piece.
• Half a small head of garlic.
• For a rich and quick marinade we use
• One liter of clean, filtered water.
• 3 tablespoons white sugar.
• 3 tablespoons coarse table salt.
• Black peppercorns (allspice can be used) – 10 pieces.
• Bay leaf – 3-4 leaves.
• Half a glass of 9% regular vinegar.

How to cook pickled cabbage with beets

1. In the process of preparing our original Russian appetizer, we cut the cabbage into large pieces, removing very thick veins.


2. Cut the beets into thin strips or simply into three on a coarse grater.


3. Cut the peeled and separated garlic cloves lengthwise into several pieces.


4. Mix all the ingredients thoroughly and carefully and place them in a three-liter glass container to marinate.

5. We make the marinade as follows - pour water into a small enamel pan set over moderate heat. After it boils, add salt and sugar, add bay leaf and pepper. Boil for 10 minutes, remove the spices and add vinegar, stir.

6. Cool the marinade and pour it over the cabbage. If you pour boiling marinade over vegetables, you need to be very careful, because the hot liquid can get on the glass and then the jar will burst right in your hands. To avoid this, use a large spoon that will allow you to slowly pour the marinade. This method will give the jar time to warm up well.

7. After cooling completely, move the container to the refrigerator, on the bottom shelf. Leave in such conditions for exactly one day, after which the pickled cabbage with beets can be served, seasoned with sunflower oil and spices to your taste.
Cabbage and beets will be stored in the refrigerator; use an airtight container or jar with a plastic lid.

Teaser network

Recipe No. 2. Korean purple cabbage with beets

Do you like moderately spicy, moderately sweet, savory and fresh snacks? This pickled cabbage with garlic, carrots and beets will definitely not leave you indifferent! It has everything in moderation: a little spice, there is no “skew” towards any of the vegetables, and there is just as much sweetness as there is vinegary spiciness. Try making this “salad” from fresh vegetables, it will amaze you with its tenderness and aroma!

For a whole salad bowl of this dish you will need:

• 1 small cabbage fork (or half a large one)
• 1 carrot,
• 1 beet,
• 5-7 cloves of garlic (but you can use a whole head),
• liter of water,
• 2-3 buds of cloves,
• a pinch of cumin,
• 1-2 bay leaves,
• 3 tablespoons of sugar (can be topped),
• 1 teaspoon salt,
• 0.5 cups of any vegetable oil (but it’s better to take refined oil),
• 0.3 cups of vinegar (if you like it spicier, take 0.5 cups).

Korean cabbage recipe step by step with photo:

Cut the washed cabbage into squares. Large or not is at your discretion, but you still don’t need to chop it too finely. Throw away the stalk (or you can peel it and give it to the children - let them crunch).


Wash the carrots and beets, peel and grate on a coarse grater. Squeeze out the garlic.
Combine all the vegetables in a large bowl (it is best to take a glass bowl with a lid - it will be convenient to store the salad in the refrigerator).


Pour water into a saucepan, add oil, vinegar, salt and sugar, as well as spices - cloves, cumin and bay leaves. Bring water to a boil.


Pour the boiling marinade over the cabbage.

Cover the bowl with Korean salad with a plate and place a load on top (in this case, a can of cereal). Important: the load should not be too heavy so that the marinade does not spill out over the top. Leave the cabbage to steep for about a day.


The finished Korean cabbage will be a beautiful purple color, very similar to the petals of the May rose. You can serve it with cutlets, mashed potatoes... And how well it goes in nature, with grilled sausages and/or shish kebab! In addition, this is a good snack to accompany vodka or other strong drinks.


This is an appetizer, also known as a Korean salad. It can be made in winter - but it turns out much tastier from summer, fresh and juicy vegetables. Be sure to try making it while the garden beds and markets are still bursting with them!

Today we focus on two favorites of the Slavs, who have passed the centuries-old test of the power of love - both in recipes for colorful menus and in traditional medicine advice. In this article, we offer you different options for pickled cabbage with beets so that you don’t get bored with the dish all winter long. A vegetable snack will bring the undeniable benefits of the main components to your diet and will even delight you on holidays, when you really want something fresh and piquant.

For a detailed story on how to marinate cabbage with beets, let's start with the main thing - with a description of several marinade options and the secrets of improvisation based on the basic recipe.

Marinade for cabbage with beets

The process of pickling cabbage with beets differs from salted preparations. Because the marinade recipe contains not only salt, but also sugar and vinegar.

If we compare two options for preparing for the winter, then we should give preference to pickling, if only because vinegar, salt and sugar make the prepared vegetables more piquant and allow you to achieve a wide range of tastes.

Based on the basic marinade recipe, you can always take into account personal preferences, and even your current mood! Thanks to different proportions of sugar and vinegar, you can get a whole range of flavors for crispy cabbage.

Pronouncedly sweet or brightly sour, slightly peppery or very hot, with the aroma of greens or with an emphasis on the taste of the cabbage itself - all these features of the recipe are determined by the marinade and spices that you choose for your next cabbage with beets.

Basic marinade for pickling in jars

We will need:

• Drinking water - 1 l;
• Coarse salt, non-iodized – 3 tbsp;
• Sugar – 3 tbsp;
• Vinegar 9% - 0.5 cups;
• Peppercorns – 10 pcs.;
• Bay leaf – 4-6 pcs. medium size.

This amount is calculated for approximately 2 kg of cabbage when pickling in a jar or barrel.

Preparation:

1. Prepare the marinade in an enamel pan, where we first bring water to a boil.
2. Mix sugar and salt and add them to boiling water.
3. Boil for 2 minutes.
4. Add peppercorns and bay leaf.
5. Boil for another 5-8 minutes.
6. Remove from heat and add vinegar.

To marinate cabbage with beets in any recipe, you can use both hot and room temperature marinade. When pouring hot marinade, tasty cabbage turns out faster - within the first day.

We need:

• Drinking water – 1 l
• Sugar – 100 gr.
• Salt – 2 tsp.
• Lemon juice – 125 ml
• Turmeric – 1 tsp.
• Peppercorns – 8 pcs.
• Bay leaf – 4 pcs. medium size

This amount is calculated for approximately 1.5-2 kg of cabbage when pickling in a jar or pan.

How to cook:

We repeat the steps from the recipe described above.

Cook's Advice
When preparing a marinade, be sure to TRY! The liquid should taste good to you. You can adjust the sugar or increase the amount of vinegar by adding a little of each ingredient.
And remember! Always use a sufficient amount of salt in proportion, because it is what combats the possible bitterness of cabbage.

Ingredients

• White cabbage— 1.5-2 kg + -
• — 1 PC. medium size + -
• - 1/2 head + -

How to cook

We use a basic marinade - with vinegar 9% (see above)

1. We cut the cabbage into large pieces: first we cut the head in half, then longitudinally into a wide strip, after each strip - across and slightly diagonally.
2. We chop the beets in any of 3 ways: cut into thin plates, or into large strips, or into three on a coarse grater.
3. Cut the peeled garlic cloves into 4 parts.
4. Mix all the ingredients and put them in a 3-liter bottle.
5. Prepare the marinade and fill the bottle. The marinade may be hot (Do not boil water! Let it cool slightly). Or wait until room temperature.

Cook's Advice
If you want to get the quick benefits of hot pickling, remember that the bottle may crack. Therefore, pour the cabbage little by little - a tablespoon, a small ladle. Let the jar warm up, and only then can you increase the flow of marinade.

After the cabbage has cooled completely, put the bottle in a cool place or in the refrigerator.

A bottle covered with a plastic lid can be stored in the refrigerator for a long time, and pickling cabbage with beets will add more and more rich taste and color to the vegetables every day.

This cabbage is also pickled in a 3-liter jar, where the vegetable ingredients are placed in layers. The recipe can be very spicy, because its roots are in the Caucasus. Or less spicy - according to moderate Slavic tastes. But the spicy aroma of celery is unlikely to hurt.

For a pronounced aroma, try to use greens.

Ingredients

• White cabbage - 2 kg;
• Beets – 1 pc. medium size;
• Red hot pepper (cayenne) – 1 medium sized pod;
• Garlic – 1 head;
• Celery (preferably greens) – 80-100 g.

For the marinade

• Drinking water – 1 l;
• Vinegar, 9% - 1 glass;
• Salt – 2 tbsp;
• Sugar – 1 glass;
• Sunflower oil – 1/3 – ½ cup.

How to cook

Preparing vegetables

1. Wash the cabbage, peel the top leaves, cut in half. Then we cut each half lengthwise - up to 2 cm thick. Afterwards, we cut each “strip” across slightly diagonally to obtain diamonds.
2. Wash the red sweet beets, clean them, cut them into cubes or thin slices - 3-4 mm thick, with a side of 3 cm.
3. Peel the garlic and cut the cloves into 4 parts.
4. Cut red hot pepper into thin rings.
5. Wash the celery greens, shake them off, dry them, DO NOT cut them.

IMPORTANT!
*If you don't have greens, use celery root. Take it a third more than greens, chopping it into small cubes. This celery will taste very pleasant and can be used separately - as a component of vinaigrettes with boiled beets, salads with fresh carrots and appetizers with boiled eggs.

* High-quality bitter red pepper is a very hot spice. To reduce the pungency, you can add only the pulp after cutting the pod in half and removing all the seeds. Well, if you want it hotter, then cut into rings and place 2-3 rings on 1 layer of vegetables.

Putting vegetables in a jar

Place vegetables in a sterilized dry jar - IN LAYERS, COMPACTING CAREFULLY!

The sequence of laying is cabbage, beets, garlic, hot pepper, celery. Try to have at least 2 layered fillings in the bottle.

Preparing the marinade

1. In a saucepan with warm water, mix water, sugar and salt. Dissolve, bring to a boil and add vegetable oil.
2. Remove from heat, let cool slightly and while hot, little by little pour in the compacted vegetables in the jar.
3. Close the jar with a plastic lid and leave to marinate for 1 day.

Then store it in a cool place.

Pickled cabbage with red beets is an excellent base for creativity for the sake of a healthy diet. You can use different vegetable oils.
Nutty spicy options are best suited:
sesame, peanut, walnut and pumpkin seeds.
Either replace the sunflower oil completely, or make a mix by adding a non-standard oil to the sunflower oil, observing the total amount of oil in the recipe.

Pickled cabbage with beets and onions

This recipe involves the same steps as described above, but the number of vegetable ingredients is wider. What you need to do for a new taste of pickled red cabbage with beets:

1. Remove celery from the list of ingredients;
2. Don't go overboard with the red pepper;
3. Add onions and carrots:

• 1 medium carrot, which should be cut into rings 3-4 mm thick;
• 1 small onion, which should be chopped into half rings, up to 3 mm thick.

Sequence of laying: cabbage, beets, garlic, carrots, onions, hot peppers.

White cabbage with beets: shredded salad

This interesting salad can be prepared in a large bowl to marinate for a day under pressure (3 liter bottle of water).

A minimum of effort and just a day of waiting guarantees you the crispy, non-sweetening sweetness of vegetables, an amazing aroma, juicy color and success on the table both on weekdays and holidays.

Ingredients for marinating

• White cabbage - 1.5 kg;
• Carrots – 400 g;
• Beetroot – 400 g;
• Drinking water (boiling water!) – 130 mg;
• Sugar - 100g;
• Salt – ½ tbsp;
• Lemon juice – 120 ml;
• Vegetable oil – 130 ml;
• Chili pepper (or any red hot one) - 1 small pod (or ½ medium). Can be replaced with dry chili powder;
• Black pepper (crushed);
• Garlic – 3-4 large cloves;
• Spices – 1 pinch if desired (choice: turmeric, dried cilantro or suneli hops).

Preparation

1. Wash cabbage, beets, carrots, peel and finely chop, for which it is especially convenient to use a Burner grater.
2. Peel the garlic and cut it into 4 parts.
3. Peel the red hot pepper from the seeds and cut the pulp into small pieces.
4. Combine all the ingredients in a bowl and mix thoroughly with your hands, while kneading the cabbage with force. Leave the mixture alone for 30-40 minutes.
5. Prepare the marinade: combine boiling water, salt, sugar, lemon juice, spices (to taste), stir thoroughly until the sugar and salt are completely dissolved.
6. Pour the marinade over the vegetable mixture, add vegetable oil to the vegetables and mix thoroughly.
7. We compact the vegetables in a bowl and place them under pressure for 1 day.

After a day, the salad is ready to eat. It can be stored in the refrigerator for a long time and is easy to serve, because you don’t need to add anything to it - just put it on plates and enjoy the almost summery fresh taste!

Cabbage with beets in jars: preparation for the winter

It’s so convenient to prepare a lot of salads for the winter! On a cold evening, we conjure over a hearty meat dish, and then with a slight movement of the hand we open a jar of spicy vegetables - and in a couple of minutes a healthy vitamin side dish is ready.

Any of the recipes for cabbage with vinegar is suitable for rolling.

We organize the process of rolling pickled cabbage and beets into jars as follows:

1. First, marinate the cabbage until tender in a large container (barrel, bowl, pan).
2. You can immediately use 3-liter bottles in which we will roll the cabbage.
3. Marinating will take us from 1 to 3 days, depending on the temperature of the marinade when pouring the vegetables.
4. Sterilize jars filled with salad for 10 minutes.
5. Roll up and leave to cool in an upside down position.

We have told you some of the most common recipes for pickled cabbage with beets. However, limiting yourself to only these options means impoverishing your menu in advance!

Consider adding apples to shredded coleslaw. And in the case of marinating in jars, you can enrich the composition of the dish with cubes of zucchini, sweet pepper and cauliflower, disassembled into small inflorescences.

Pickled cabbage with beets can be very different in taste due to the inclusion of new ingredients to the basic recipes. However, its taste will always be delicious, as will its bright beet color.
That is why we, without a doubt, encourage you to include crispy vegetables in your winter diet and enjoy the abundance of vitamins and juicy color more often!